4 tb Olive oil
1 tb Balsamic vinegar
Vegetable oil for deep
-frying
350 g Haggis
225 g Self-raising flour
250 g Curly leaf kale; stalks
-removed and
; rinsed
6 Unpeeled whole garlic cloves
1 lg Potato; peeled
3 Rashers dry cured streaky
-bacon; diced
2 tb Double cream
1 Egg yolk
1 ds Worcestershire sauce
150 ml Red wine
1 tb Chopped onion
1 ts Tomato puree
Salt and pepper
Preheat oven to 220c/425f/Gas 7.
1 Mix together 3 tbsp olive oil and the balsamic vinegar. Fill a deep pan
one third full with vegetable oil and heat. Break up the haggis and shape
two-thirds to make five 'sausages'.
2 Place the flour in a bowl, add 300ml/ 1/2 pint water and mix to make a
batter. Add the sausages, coat in the batter and deep fry until golden
brown and cooked through. Drain on kitchen paper.
3 Add the kale to a large pan of boiling water and cook for 2-3 minutes
until wilted. Drain the kale well. Serve the battered sausages with half
the wilted kale and drizzle over some of the balsamic vinegar dressing.
4 Place the garlic in a pan of boiling water and blanch for 2-3 minutes.
Drain. Cut the potato into six pieces and use a small sharp knife to 'turn'
~ cut off any edges to give a rounded shape - retaining the trimmings.
5 Par-boil the turned potatoes for about five minutes in a pan of boiling
water and drain. Heat 1 tbsp olive oil in a frying pan, add the turned
potatoes and garlic cloves and cook for 2-3 minutes until golden brown.
6 Place the potatoes, garlic and bacon on a baking sheet and cook in the
oven for 6-8 minutes, or until browned and the bacon is crisp. Serve the
roasted potatoes, garlic and bacon with the remaining kale.
7 Cook the potato trimmings in a pan of boiling water until tender and
drain. Warm the double cream in a small pan, pour onto the boiled potato
trimmings, add the egg yolk, season and mash.
8 Heat a frying pan, add the remaining haggis 'mince', cook for 2-3 minutes
and add 2 tbsp water and a dash of Worcestershire sauce. Cook for a further
1-2 minutes and season.
9 Place a large cooking ring on a baking sheet and fill with the mince
mixture. Spoon the mash over the top and bake in the oven for 10-12
minutes, or until golden brown.
10 Heat the red wine in a pan and simmer rapidly for about two minutes to
reduce. Add the chopped onion, tomato puree and a dash of Worcestershire
sauce and cook for a further minute. Season.
11 Carefully remove the potato topped haggis from the baking sheet and take
off the ring, drizzle over the balsamic dressing and serve with the sauce.
Per serving: 375 Calories (kcal); 30g Total Fat; (80% calories from fat);
3g Protein; 14g Carbohydrate; 106mg Cholesterol; 70mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Recipe by: Ready Steady Cook
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